This is a very flavorful risotto, rich and
mouth-watering, with the
added attraction of the chopped leek and prosciutto melding with the
risotto kernels.

Ingredients:

two cups of Arborio rice

three small leeks

six slices of prosciutto (three ounces)

three tablespoons of butter

two tablespoons of olive oil

two cloves of garlic, peeled and minced

four to six cups of chicken stock

one and two-thirds cups of red wine

one half teaspoon salt

one-third cup of freshly grated parmesan

Cut the leeks in half, long-wise. Then slice
each of these in thin slices, giving you a lot of thin semi-circles.

Slice the prosciutto in thin slices, then chop
a little more to get smaller pieces.

to cook: (a more detailed and
elaborate description of the risotto cooking technique can be found at how to cook risotto).

Bring the stock to a slow simmer in a pan next
to the risotto pan. In a thick-bottomed pan (the risotto pan), over
medium-high heat: add the olive oil and two tablespoons of butter. Add the
garlic and let it sizzle. Add the leeks and cook until the leeks are
somewhat soft.

Add the
rice and stir until each grain is coated with the butter and oil. Add
two-thirds of a cup of red wine. Cook and stir until it is absorbed by the rice, about two minutes. Now add the hot stock, ladle by ladle, only
adding another ladle when the previous ladle of liquid has been absorbed,
stirring all
of the time.

After about ten minutes, rather than a ladle
of stock, add the rest of the red wine. Also at the ten-twelve minute
mark, stir in the prosciutto. Then continue with a ladle of stock, and
then another ladle, until the rice is
properly done: twenty minutes or so.

Also at about the ten-twelve minute mark, stir in the
prosciutto.

Determine proper doneness by tasting
regularly. When it is al dente, with a little creaminess, it is ready.
Take off the heat. Stir in the parmesan and the last
tablespoon of butter. Taste for salt. Plus a couple of good grindings of the pepper
mill. As an added attraction add a couple of tablespoons of chopped basil.